As I’ve mentioned in previous posts, the first person to inspire me to attempt home brewing was my Granddad. With a plan to spend 2013 (and beyond) expanding my knowledge on brewing beer and at the same time concocting beers from more than just a kit, I was left with the problem of deciding what recipes to try.
It wasn’t until after I completed my first extract brew – a Fuller’s ESB clone that worked out quite well – that the answer occurred to me.
In the copy of David Line’s Brewing Beers Like Those You Buy – which had previously belonged to my Granddad – there are a number of beer recipes highlighted.
So there it was right in front of me, a path to follow – brew the beers that my Granddad made. I’m not doing them in any particular order, if I fancy trying a certain style I will go through the book and dig out a beer he tried.
Its my way of following in his footsteps, tasting the beers he tasted – that sort of thing.
Brew Day #2
Anyway… yesterday (07/04/2013) I brewed a Whitbread Mackeson Clone. One of the main lessons I’ve taken away from the day is that hangovers and brewing are not an ideal match. However, I soldiered through and was fairly happy with the day.
- Dark Malt Extract
- Chocolate Malt
Soft Dark Brown Sugar The recipe called for this, but poor planning meant I only had brewing sugar to hand – so this was used instead
- Brewer’s caramel
- Fuggles Hops
Northern Brewer Hops Another substitute, I used Columbus hops in place of these
- Yeast – I used Wyeast 1728 Scottish Ale Yeast
Boil time: 45 minutes (with 5 minute rest at the end)
OG: 1.042 (wort temp was 20.6C)
Anomalies/cock ups: There is some excess barley and/or hops in the fermenting bin. How did this happen? Well, I added the wort chiller into the boiler around 10mins before it was set to end – I have read online that this a way of sanitising it.
However, after I transferred the contents of the boiler to the fermentor – catching the hops and grain in a muslin bag – I plonked in the wort chiller without thinking. It turned out that several piece of brewing debris were clinging onto the chiller and are now in the beer. Live and learn.
What Happens Next
Once the beer has finished fermenting, I’m planning to bottle it. As much fun as it was drinking 40-odd pints in one weekend last time, the advantages and longer shelf life of bottling a home brew seems the way to go for now – if only as a favour to my liver.